So I bought Kris Carr’s Crazy Sexy Diet several months ago back when I did the Whole Living Cleanse the first time. However, this is the first time I’ve decided to give one of her recipes a try…this one is from her cookbook Crazy Sexy Kitchen. I couldn’t have chosen a better first recipe to try, this is absolutely fantastic! I am a meat lover, so trust me when I say that this chili is as good as a chili with meat, and it’s the most flavorful recipe I’ve ever made.
Even better? It doesn’t take very long to make! Just takes a bit of prep work, but boy is it worth it. My fiancé and I made this on a Monday night, which is notoriously the most difficult night of the week to cook for us…we just don’t really feel up to it after that first day back to work. So we’ll have to keep this in our Manageable Monday Meal rotation going forward!
- 1.5 tablespoons of cumin seeds (we didn’t have these so I used ground cumin, which I normally use in my chili recipes anyway)
- 2 tablespoons of olive oil
- 1 white onion, diced (we used yellow instead)
- 3 garlic cloves, minced
- 1 jalapeño, finely diced (we didn’t remove the seeds because we like some heat, but for a milder version you can remove them)
- 1.5 cups ground seitan
- 1 zucchini, diced
- ½ cup any kind of diced potato (we used white)
- 2 cans of rinsed black beans
- 1 can of rinsed kidney beans
- 1 14 oz. can of crushed tomatoes
- 2 cups water
- 2 tablespoons of maple syrup
- 1 teaspoon of sea salt
- ½ bunch of fresh cilantro
- 1 cup of chopped kale
Optional toppings: diced avocado & fresh cilantro (we went without and the chili still had some serious flavor)
Start by heating olive oil and cumin in a large pot over medium heat, stirring for about a minute. Add onion, garlic, and jalapeño, stirring often until the onion is translucent.
To the pot, add chili powder, seitan, zucchini, and potato. Sauté for 3 to 4 minutes, stirring consistently.
Add the black and kidney beans, tomatoes, water, maple syrup, sea salt, and cilantro.
Cover pot with a lid, reduce the heat to low, and simmer 20 – 25 minutes. We actually kept the chili on for another good 10 or so minutes since our potatoes weren’t diced all that small, which wasn’t a bad thing since we all know that the longer chili has to cook, the more all the flavors meld together!
Remove the pot from heat, and stir in the cup of chopped kale. Serve immediately, with optional toppings if you desire.